Sauteed Veal Medallions

• 2 3 oz (84 grm). veal medallions
• 1/4 tsp (1 ml) capers
• 1/4 tsp (1 ml) minced shallots
• 2 oz (56 grm) veal stock
• 1 tsp (5 ml) cold butter
• salt and pepper
• chopped parsley

1. Saute the veal in hot olive oil.
2. Turn once, then add the capers and shallots.
3. Deglaze with stock.
4. Mount with butter, then season to taste with salt, pepper, and parsley.

veal medallions, capers, shallots, veal stock, cold butter, salt, parsley

Taken from online-cookbook.com/goto/cook/rpage/00005A (may not work)